back to school snacks

It’s that time – your kids are either back to school or getting ready for the school year, and I know you want to make sure they’re getting the nutrition they need all day long! So I thought I’d share a few snack ideas for the busy parent and busy child… both of whom still…

frittatas for all the seasons of your life

At the source cafe, we usually have two frittatas on the menu. They change seasonally, and one is egg-whites only, while one is whole eggs. Frittatas are something that will always be on the menu, because cheesy as it sounds, they’ll always be in my heart. They’re a part of my history. And cooking from…

5 Tips to Eat Healthy During the Holidays

We all know the holidays can be a tricky time. There’s a lot of joy, but also a lot of stress, sometimes complicated family/friend dynamics, and a LOT of eating. To stay happy and healthy through the challenges and through the joy, I find it really important to have some guidelines to keep me on track….

thanksgiving brussels sprout salad

This salad is completely raw (except for the toasted hazelnuts,) so it is an inspired light addition to a traditionally heavy meal like Thanksgiving dinner. I always like to bring something light to a big potluck meal so I know there is something safe for me to munch on with so much holiday feasting going on!…

perfect side dish

Turmeric Roasted Parsnip & Celery Root Looking for something to bring to Thanksgiving? This is warm and inviting, healthy, and delicious. And it’s probably a safe bet that no one else will bring the same thing. Ingredients 2 small celery root, peeled 4 large parsnips, peeled 1/4 cup coconut oil (melted) 2 teaspoons salt 1/2 teaspoon…

roasted zucchini & butternut squash for breakfast

When the seasonal produce changes, I become inspired by all the possibilities. When I was in Portland last week, I had fun making this yogurt with roasted zucchini and butternut squash with cinnamon. I love any way to get vegetables into my breakfast… remember cauliflower oatmeal?   Ingredients: 1 butternut squash 2 zucchini 4 cups…

favorite fall salad

Going along with the squash theme this month, I want to share a recipe with you for my favorite fall salad. We made this at my last cooking class and it was a hit! It actually incorporates three different winter squash in three different textures.  The delicata is blanched, the butternut is raw and shaved,…

butternut is not the only squash

As a chef, when seasons change, the biggest thrill for me is the change in my menu.  When summer falls away and autumn rolls in, one of my favorite things to play with in the kitchen is squash.  The health enthusiast in me loves the nutrition squash brings to the table.  Check out Dr. Lisa‘s…

red kuri soup

Ingredients 2 red kuri squash, cut into wedges, seeds removed, tossed with xvoo, salt & pepper 1 fennel bulb, chopped 1 small yellow onion, chopped 2 garlic cloves, peeled 6 cups water (or more if you like a thinner soup) 2 T lemon juice 2 T nutritional yeast 1/2 cup raw cashews 2 t salt…

baked spaghetti squash with goat cheese & pesto

Ingredients:  1 spaghetti squash 3/4 cups raw sliced almonds 1/2 cup xvoo + extra to drizzle 1 t salt pinch black pepper 1 garlic clove 2 T lemon juice 2.5 oz basil leaves or 2 packed cups basil leaves 1/2 cup crumbled goat cheese (or feta) Prepare Spaghetti Squash: Poke holes all around your spaghetti squash and…

spaghetti squash

Spaghetti Squash is so fun! I love vegetables that can take the place of less nutritious foods, and spaghetti squash lives up to its name. You can substitute it for hot or cold pasta. I love it hot with a tomato sauce and organic ground turkey, or baked with goat cheese and pesto.  Fun fact:…

red kuri squash

Red Kuri Squash is a Japanese winter squash (also called Hokkaido pumpkin) with a red-orange skin. This is probably my favorite squash. It tastes earthier than butternut, very chestnutty, with a hint of sweetness. My favorite ways to use Red Kuri Squash are to make a puree that pairs nicely with meat or fish; or as a…